Arugula Salad With Anchovy Dressing

By Melissa Clark

Updated Nov. 5, 2025

Arugula Salad With Anchovy Dressing
Christopher Testani for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Courtney de Wet.
Total Time
10 minutes
Rating
5(727)
Comments
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Peppery, crisp arugula stands up nicely to the punch of this garlicky, anchovy-filled dressing. You can adjust the dressing’s pungency by adding more or fewer anchovies. The dressing will keep for a few days in the fridge, but the oil will solidify, so remember to take it out at least an hour before serving, and shake it really well.

Featured in: Melissa Clark's Thanksgiving

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Ingredients

Yield:12 servings
  • ¼cup lemon juice (from 1 large lemon), plus more if needed
  • 2fat garlic cloves, finely grated or minced
  • ¼teaspoon kosher salt, plus more if needed
  • 2 to 4anchovies, or more to taste
  • 2tablespoons chopped parsley
  • ½cup extra-virgin olive oil
  • 4quarts arugula (about 1 pound)
  • Flaky sea salt, to taste
  • Ground black pepper, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

94 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 126 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a blender, combine lemon juice, garlic and kosher salt. Let sit for 2 minutes, then add anchovies and parsley, and blend to combine.

  2. Step 2

    With blender running, drizzle in oil until emulsified. Taste and add more lemon or kosher salt if necessary.

  3. Step 3

    In a large bowl, toss together arugula and just enough of the dressing to coat the leaves (you may not need all of it). Sprinkle with flaky sea salt and pepper and serve immediately.

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Ratings

5 out of 5
727 user ratings
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Comments

CPC

I always use anchovies to all kinds of salads, it substitutes the sea salt! Try adding a spoon of French mustard to the garlic, lime/lemon/apple or barsamic vinegar to the oil and blend into a creamy dressing - keeps in the fridge for a week!

Naomi

It was delicious so I tried for the second time only to realized that I don't have anchovy in the middle of making it. I improvised with 1 tablespoon capers, 4 pitted Olives, 1 tablespoon Red Boat's Fish sauce instead of anchovy. It came out great. I tried this version with Romain hearts, added boiled eggs, radish, avocados, and fennel bulbs. I know it's a lot but it was perfect when you want the salad to be the main dish.

sherri

add roasted pear

Mary H

Made sans onion/garlic/shallot (partner extremely intolerant of alliums). Added T each Fennel Seed and Cumin Seed. Doubled or Tripled Turmeric. Added big carrot chunks. Used long grain brown rice and 3 C water. Added 2t Chicken Better Than Boullion. Served with Raita. Topped with heavy mix of parsley/cilantro/mint. Needed extra 15 min, some salt, and extra liquid. Definitely would make again!

Katie

I hate getting out the food processor but this was worth it!

Penny

Finely-grated pecorino romano added just before serving - not too much - added a nice layer of complexity to this salad. Cut the sea salt by half if adding this cheese though.

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